I’ve been making (and eating) primarily desserts lately, and I partly blame the extreme stress I’m under. As much as I’d like to, one can not live on tarts, cupcakes and cookies alone. Plus, my husband started complaining that I was “fattening him up” by baking too many tasty sweets.

Blah blah blah.

So, to appease my hungry husband and to keep our waistlines in check, I decided to make something different for dinner that is hearty and metabolism revving; spicy chicken curry!

The spice in this was, for lack of better words, BANANAS. The curry mixed with the crushed red pepper gave this stew a KA-POW element, but the lentils, crushed tomatoes, spinach and chicken evened out the spicey-ness. Plus, even better, the entire meal is gluten-free! I made it for my friend M who is allergic to wheat and she LOVED it.

Whether you are gluten-free or a carbivore, this dish will not disappoint. Serve with a dollop of sour cream and a fresh cilatro sprig and you are all set!